Domaine de la Vougeraie Clos Blanc de Vougeot

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Domaine de la Vougeraie Clos Blanc de Vougeot

Domaine de la Vougeraie · Clos de Vougeot, Côte de Nuits, Burgundy, France

At a glance

Producer
Domaine de la Vougeraie
Region
Clos de Vougeot, Côte de Nuits, Burgundy, France
Grape variety
Chardonnay
Wine type
White
Body
Full-bodied and Smooth
Sweetness
Dry
Typical price
$120-$160

Tasting profile

Citrus and green apple notes with subtle floral and mineral hints; restrained oak integration

Evolution: Developing richer notes of toasted hazelnut, honey, and underbrush with age

At peak: Complex layering of fruit, savory, and mineral characteristics with a long, creamy finish

Structure

Acidity
High, balanced to preserve freshness and aging potential
Tannins
None (white wine)
Alcohol
13.0%-13.5%
Aging potential
15+ years (typical of top Burgundy whites from great vintages)

Drinking window

Peak drinking
2026 to 2043
Optimal window
2023 to 2046
Current status
Approaching early optimal drinking window
Current condition
Youthful, developing complex tertiary aromas

This wine comes from a premier vineyard site in Burgundy, crafted by a sustainable-minded producer known for meticulous vineyard work and low yields, resulting in concentrated, age-worthy Chardonnay. The 2018 vintage was excellent for white Burgundy, giving ripe fruit with balanced acidity, allowing the wine to develop complexity over 10-15 years.

Food pairing

Pairs beautifully with rich seafood (lobster, scallops), roasted chicken, creamy cheeses (Comté, Brie), and mushroom dishes.

Serving

Serving temperature
12-14°C / 54-57°F
Decant
Not required

Sustainability

Sustainability score: 9/10

The producer uses biodynamic farming methods, composting, minimal intervention in cellar, solar energy powered operations, and recycles water. Packaging uses lightweight glass and recycled materials.

Domaine de la Vougeraie is recognized as a pioneer in sustainable viticulture with strong commitments to environmental stewardship. Their biodynamic certification ensures biodiversity and health of vineyards, while cellar practices reduce chemical use and energy consumption. Packaging and transport choices further reduce environmental impact.